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Categories:Viewed: 94 - Published at: 6 years ago
Ingredients
- 3-4 napa cabbage leaves (cut them into 2 cm crosswise)
- 1/3 carrot (cut into thin sticks, 3 cm long)
- 30 g chinese chives (cut into 3 cm long)
- 1 mackerel fillet (cut into bite sized pieces)
- 1 tbsp grated ginger
- 200 cc *dashi
- 1 tbsp *sugar
- 2 tbsp *mirin
- 1 1/2 tbsp *soy sauce
- 1 tbsp potato starch (dissolved in 1 tbsp water)
- 1 tbsp sesame oil
Method
- Drain the water off the mackerel fillet well.
- Sprinkle them with salt and pepper.
- Heat the oil in a pan over medium heat, stir fry napa cabbage stem-first and carrot.
- Add the Broth ingredients, bring to a simmer.
- Add the mackerel and simmer for about 5 mins with a lid.
- Add the napa cabbage leaves, chinese chives and keep simmering for about 2~3 mins.
- Add grated ginger, stir once.
- Add dissolved mixture of potato starch and water, and stir well to thicken the broth with them.
